Looking to add some lentils to your pasta, but don’t want a traditional style dish? This Greek-style lentil pasta may be just the thing!

Most lentil pastas I’ve seen use lemon and keep it simple, but this pasta is more like a bolognese-type pasta but with greek spices.

Serves:

One

Ingredients:

• 60 gram canned lentils drained
• 75 grams vegetarian mince (I use Sanitarium but TVP could be used instead)
• 200 grams passata
• 1 tsp garlic
• 60 grams onion, diced
• 1 tsp oregano flakes
• 1/2 tsp parsley
• pinch white pepper
• 1 vegetarian beef style stock cube (I use Massel)
• 1/2 small carrot grated
• 1 tbs dry sherry
• 1/2 tsp fennel powder
• 2 tbs water
• 70 grams corn & rice pasta (or your prefence for pasta)
• (optional) fetta for garnish

Instructions:

1. Cook the pasta seperately and cool with cold water.
2. Place the onions and garlic in a pan and pour in the passata.
3. Crumble the stock through the passata, stirring to mix into the liquid.
4. Place in the spices and the mince, cooking for about 5 minutes.
5. Pour in the lentils, sherry and the carrot and simmer for another 5 minutes.
6. Add a little water before mixing the pasta through.
7. Serve with the optional crumbled fetta on top.

Nutrition per serving:
287 calories, protein 10.2g, carbohydrate 35.5g, fat 12.7 g, saturated fat 6.6g, fibre 6.3g, salt 2.27 g